Fresh herbs made into a zesty sauce help make these steaks the star of our favorite summer grilling menu.
—LYNNE KEAST MONTE SERENO, CA
PREP: 25 MIN. • GRILL: 15 MIN. • MAKES: 8 SERVINGS (3 CUPS SAUCE)
2 cups fresh parsley leaves
2 cups fresh cilantro leaves
1 cup fresh mint leaves
8 garlic cloves, chopped
1 3 /4 teaspoons kosher salt, divided
1 /2 teaspoon plus 3 /4 teaspoon freshly ground pepper, divided
2 cups olive oil
2 /3 cup red wine vinegar
2 tablespoons lemon juice
1 /2 teaspoon crushed red pepper flakes
4 pounds beef flat iron steaks or top sirloin steaks (1 inch thick)
1. Place herbs, garlic, 1 teaspoon salt and 1 /2 teaspoon pepper in a food processor; pulse until herbs are chopped. Gradually add oil, vinegar, lemon juice and pepper flakes, processing just until blended.
2. Sprinkle steaks with remaining salt and pepper. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare steaks, a thermometer should read 145°; medium, 160°; well-done, 170°). Cut steaks into 1 /4 -in. slices; serve with sauce.
PER SERVING 6 ounces cooked beef with 1 /3 cup sauce: 901 cal., 78g fat ( 17g sat. fat ) , 146mg chol., 567mg sod., 5g carb. ( 0 sugars, 2g fiber ) , 45g pro.